Deep-Fried Angelica Shoots recipe - ingredients, nutrition and when to eat it
These springtime fritters are made by coating angelica shoots in a light batter and frying them until crisp.
These springtime fritters are made by coating angelica shoots in a light batter and frying them until crisp. Their fresh aroma and savory, nutty coating complement each other beautifully. Serve them warm with a soy-vinegar dipping sauce as a side dish.
Side dishes · 20 minutes to cook
Nutrition (per 638g serving): 3624 kcal · protein 8.2g · carbohydrate 49.3g · fat 369.1g · sodium 827.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: After blanching the angelica shoots, dry them thoroughly to reduce oil splatter.
Tips: Keep the batter cold, mix it lightly, and coat the shoots thinly to preserve their aroma and crispness.
Tips: Frying too many pieces at once lowers the oil temperature, so fry them in batches.
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Ingredients (1 serving)
- Fatsia shoots — 80 g
- Korean frying mix — 0.5 cup
- Cold water — 0.5 cup
- Cooking oil — 400 ml
- Soy sauce — 1 tsp
- Vinegar — 1 tsp